LANGUAGE
ENGLISH

DURATION
3 SESSIONS

PARTICIPANTS
FROM 6 PERSONS

CHOCOLATES, FILLINGS AND MUCH MORE!

In the open webinar Chocolate, Advanced course, both the raw materials and the different fillings of chocolate articles are presented. In addition, participants will gain valuable insights into key manufacturing processes and the technology required to make them.

PARTICIPATION FEE
1,100 € ALL-INCLUSIVE*

*This amount includes the following costs: 1 token with access to our webinar, all training materials, applicable formulas, the hands-on kit, and a Q&A session during the webinar and at the end of each webinar session.

THEMES

Raw materials

  • Cocoa bean fermentation
  • Cocoa butter
  • Cocoa powder
  • Cocoa mass
  • Different greases: CBR, CBS, CBE and CBI
  • Different types of sugar
  • Mixtures
  • Fillings
  • Dried fruits
  • Plant-based alternative products
  • Functional ingredients
  • Sugar substitutes

Elaboration technology of different types of chocolate

  • Dark chocolate, milk chocolate, white chocolate

Technical knowledge

  • Technique and equipment for chocolate production

Production of chocolate substitutes, dragées, coatings and hollow figures

  • Conching
  • Tempering / Pre-crystallization

Quality control

  • Yield point, includes viscosity and yield point
  • Temperature
  • Fat and sugar surfaces
  • Cooling

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